Korean Corn Dogs Recipe Street Food
There’s something uniquely satisfying about biting through an impossibly crunchy, golden-brown coating to be met with a soft, slightly sweet dough, followed by a glorious stretch of melted cheese and a savoury hot dog. This isn’t just any corn dog; this is the spectacular Korean corn dog, a street food masterpiece that has taken the world by storm. It’s a culinary experience that is pure fun, from the moment you start preparing the unique yeasted batter to the final, triumphant drizzle of ketchup and mustard. My kids absolutely devour this every time I make it, and seeing their faces light up makes the (minimal) effort completely worth it.
Unlike its American counterpart, the Korean version uses a yeasted or leavened batter, which results in a lighter, chewier texture that’s more like a doughnut than a corn muffin. It’s this brilliant foundation that allows for so many creative coatings, from classic panko breadcrumbs to crunchy ramen noodles or even diced potatoes. We’re sticking to the classic panko version here, which gives an incredible shatter-like crunch.
This Korean corn dog recipe is for anyone who loves a hands-on cooking project that delivers big on flavour and texture. It works beautifully for a weekend treat, a casual get-together with friends, or simply when you want to bring the vibrant energy of a Seoul night market right into your own kitchen. Let’s get cooking!
Recipe Overview
This recipe guides you through creating authentic Korean corn dogs from scratch. We’ll make a simple yeasted batter that proofs to become light and airy, wrap it around a classic combination of mozzarella and hot dog, and deep-fry it to golden perfection. The result is a crispy snack with a wonderfully soft interior and that all-important cheese pull. When I was first testing this recipe, I learned that ensuring the oil is at the correct, stable temperature is the single most important factor for achieving a non-greasy, perfectly cooked corn dog.
- Prep Time: 25 minutes
- Resting Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Servings: 8 corn dogs
- Difficulty: Medium
Why You’ll Love This Korean Corn Dogs Recipe
- Authentic Texture and Flavour: The yeasted batter provides a distinct chewiness and a subtle sweetness that you won’t find in a standard corn dog recipe. Paired with the savoury sausage and the gloriously melty mozzarella, it’s a fantastic balance of tastes.
- Ready in Under an Hour (Active Time): While the batter needs an hour to rest, the actual hands-on prep and cooking comes together in about 45 minutes, making it a manageable and fun project.
- A Hugely Flexible Recipe: You can easily customise these. Use all cheese for a vegetarian cheese corn dog, swap the panko for crushed ramen noodles, or add a little gochujang to your ketchup for a spicy kick.
- Great for Fun Food Nights: This recipe is ideal when you want to make something special for a movie night at home or a casual garden party. Friends always ask me for this recipe after trying it at our gatherings.
- Family Tested and Approved: This is one of those recipes that brings everyone to the table. The interactive element of adding your own sauces makes it a hit with both kids and adults.
Ingredients You’ll Need
The ingredients for this corn dog recipe are straightforward, but the quality, especially of the cheese, makes a real difference. For the cheese pull that dreams are made of, it’s essential to use low-moisture, full-fat block mozzarella. The pre-shredded kind often contains starches that can stop it from melting smoothly.
- 250g plain flour
- 50g granulated sugar, plus extra for dusting
- 4g (1 tsp) instant dry yeast
- ½ tsp fine sea salt
- 1 large free-range egg, at room temperature
- 180ml warm water (about 40°C)
- 4 good-quality frankfurters or hot dogs
- 200g block of low-moisture mozzarella cheese
- 200g panko breadcrumbs
- 1 litre vegetable oil, for frying
- 8 sturdy wooden skewers
- For Serving:
- Ketchup
- American-style yellow mustard
Ashley’s Tip: I find that letting the egg come to room temperature helps it incorporate into the batter more evenly. Just take it out of the fridge about 30 minutes before you start.
How to Make Korean Corn Dogs
The process is quite methodical. We’ll prepare the batter, let it rise, assemble our corn dogs, and then fry them. The trickiest part is getting an even coating of the sticky batter, but my method below makes it much simpler.
- Prepare the Batter: In a medium bowl, whisk together the plain flour, 50g of granulated sugar, instant yeast, and salt. In a separate jug, whisk the egg and warm water together. Pour the wet ingredients into the dry ingredients and mix with a spatula until a very thick, sticky, and stringy batter forms. There’s no need to knead.
- Proof the Batter: Cover the bowl with cling film or a clean tea towel and place it in a warm, draught-free spot for 1 hour, or until the batter has doubled in size and is bubbly.
- Assemble the Skewers: While the batter is proofing, prepare your fillings. Cut the frankfurters in half crosswise. Cut the block of mozzarella into 8 sticks, roughly the same size and shape as the frankfurter halves. Thread one piece of mozzarella onto a skewer, followed by a piece of frankfurter. Pat them thoroughly dry with a paper towel—this is crucial for helping the batter stick.
- Heat the Frying Oil: Pour the vegetable oil into a deep, heavy-bottomed pan or Dutch oven until it’s at least 5cm deep. Heat the oil over a medium-high heat until it reaches 175°C. Use a kitchen thermometer for accuracy. You can learn more about safe deep-frying from BBC Good Food’s guide.
- Coat the Skewers: Once the batter has risen, gently deflate it. Transfer the sticky batter into a tall drinking glass. This makes dipping much cleaner and easier. Take one of your assembled skewers and dip it into the batter, turning the skewer to coat it completely and evenly. I find that pulling it out slowly while twisting helps the excess drip off.
- Apply the Panko: Spread the panko breadcrumbs onto a shallow tray. Immediately after coating a skewer in batter, roll it in the panko, pressing gently to ensure the breadcrumbs adhere all over.
- Fry to Golden Perfection: Carefully lower 1 or 2 coated corn dogs into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally with tongs, until they are a deep, even golden brown and crispy.
- Drain and Sugar-Coat: Remove the cooked corn dogs with a slotted spoon and place them on a wire rack to drain any excess oil. While still hot, sprinkle or roll them in the extra granulated sugar for that authentic sweet and savoury finish.
- Serve Immediately: The final step is the most fun! Drizzle your freshly made Korean corn dogs generously with ketchup and mustard and serve them while they’re hot and the cheese is stretchy. They’re a fantastic treat, but if you’re looking for another savoury snack, these Salmon Cakes Canned Salmon Recipe are also wonderful.
Tips From My Kitchen
- Temperature Control is Key: Maintaining the oil at 175°C is vital. If it’s too cool, the corn dogs will absorb too much oil and become greasy. If it’s too hot, the panko will burn before the batter and cheese are cooked through. Let the oil come back up to temperature between batches.
- The Secret to a Perfect Coating: I learned that giving the skewered hot dog and cheese a very light dusting of plain flour before dipping it in the batter helps it stick much more effectively. It creates a dry surface for the sticky batter to cling to.
- Make-Ahead Advice: The corn dogs are definitely best enjoyed fresh. However, you can prepare the sausage and cheese skewers a day in advance and keep them covered in the fridge. The batter needs to be made and used after its 1-hour proof.
- Storage and Reheating: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To bring back the crunch, reheat them in an air fryer or an oven at 180°C for 5-8 minutes until hot and crispy. Avoid the microwave, as it will make them soft.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying too many corn dogs at once will cause the oil temperature to drop dramatically, leading to a greasy and pale result. Fry in batches of one or two for the best, crispiest texture.
- Guessing the Oil Temperature: A digital thermometer is your best friend for deep-frying. It removes all the guesswork and ensures your food is cooked perfectly every time. This is the difference between a good corn dog and a great one.
- Skipping the Batter’s Rest Time: Don’t be tempted to rush the proofing stage. The hour-long rest allows the yeast to activate, creating the air bubbles that give the batter its characteristic light and chewy texture, which is a key feature of this delicious Korean street food.
Delicious Variations to Try
Once you’ve mastered the classic recipe, it’s fun to experiment with different coatings and fillings. It’s a very adaptable base for a creative snack.
- Spicy Kick: Mix a teaspoon of gochujang into your ketchup drizzle or add a ¼ teaspoon of cayenne pepper to the dry batter ingredients for a gentle, all-over warmth.
- Potato Dog (Gamja-Hotdog): For an iconic variation, coat the battered corn dog in small (about 1cm) cubes of par-cooked potato before frying. It’s an amazing combination of textures.
- Extra Crunch Ramen: Instead of panko, crush a packet of uncooked instant ramen noodles into small pieces and use that as your crunchy coating.
What to Serve With Korean Corn Dogs
These are a pretty substantial snack on their own, but a few accompaniments can round them out nicely. For a truly fun weekend project, you could even try making a stunning Rose Gold Cake Recipe Elegant Dessert for afterwards!
- Quick Pickled Radish: A small bowl of thinly sliced, quick-pickled radish or cucumber provides a sharp, acidic crunch that cuts through the richness of the fried corn dog.
- Kimchi: Serving a little kimchi on the side is a classic pairing that offers a spicy, fermented counterpoint to the sweet and savoury flavours.
- Cold Drink: A crisp, cold lager or a sparkling soft drink like lemonade or ginger beer is the ideal beverage to wash everything down.
Frequently Asked Questions
Korean Corn Dogs Recipe
Ingredients
Method
- Prepare the Batter: In a medium bowl, whisk together the plain flour, 50g of granulated sugar, instant yeast, and salt. In a separate jug, whisk the egg and warm water together. Pour the wet ingredients into the dry ingredients and mix with a spatula until a very thick, sticky, and stringy batter forms. There's no need to knead.
- Proof the Batter: Cover the bowl with cling film or a clean tea towel and place it in a warm, draught-free spot for 1 hour, or until the batter has doubled in size and is bubbly.
- Assemble the Skewers: While the batter is proofing, prepare your fillings. Cut the frankfurters in half crosswise. Cut the block of mozzarella into 8 sticks, roughly the same size and shape as the frankfurter halves. Thread one piece of mozzarella onto a skewer, followed by a piece of frankfurter. Pat them thoroughly dry with a paper towel—this is crucial for helping the batter stick.
- Heat the Frying Oil: Pour the vegetable oil into a deep, heavy-bottomed pan or Dutch oven until it's at least 5cm deep. Heat the oil over a medium-high heat until it reaches 175°C. Use a kitchen thermometer for accuracy. You can learn more about safe deep-frying from BBC Good Food's guide.
- Coat the Skewers: Once the batter has risen, gently deflate it. Transfer the sticky batter into a tall drinking glass. This makes dipping much cleaner and easier. Take one of your assembled skewers and dip it into the batter, turning the skewer to coat it completely and evenly. I find that pulling it out slowly while twisting helps the excess drip off.
- Apply the Panko: Spread the panko breadcrumbs onto a shallow tray. Immediately after coating a skewer in batter, roll it in the panko, pressing gently to ensure the breadcrumbs adhere all over.
- Fry to Golden Perfection: Carefully lower 1 or 2 coated corn dogs into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally with tongs, until they are a deep, even golden brown and crispy.
- Drain and Sugar-Coat: Remove the cooked corn dogs with a slotted spoon and place them on a wire rack to drain any excess oil. While still hot, sprinkle or roll them in the extra granulated sugar for that authentic sweet and savoury finish.
- Serve Immediately: The final step is the most fun! Drizzle your freshly made Korean corn dogs generously with ketchup and mustard and serve them while they're hot and the cheese is stretchy. They're a fantastic treat, but if you're looking for another savoury snack, these Salmon Cakes Canned Salmon Recipe are also wonderful.
Notes
I really hope you give this Korean Corn Dogs Recipe a try. It’s such a joyful and delicious thing to make and eat, and it always brings a smile to people’s faces. The contrast of textures and flavours is just fantastic. If you do make them, please drop a comment below and let me know how they turned out! Happy cooking!
– Ashley
